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Sunday, May 5, 2013

Tate's Bake Shop Chocolate-Orange Marble Cake

My friends, at Tate's Bake Shop sent me a copy of their newest Cookbook "Baking For Friends"
. That means I can add this cookbook to their "Tate's Bakeshop Cookbook", where I posted my version of their SignatureChocolate Chip Cookies. Yay!
In 2011, I was fortunate to receive a sampling of their cookies, granola and Sour Cream Coffee Cake and I can honestly say that their baked goods are quality and delicious. Tate's Bake Shop is located in the Hamptons, and is owned by Kathleen King. I've seen her featured on Ina Garten's show "The Barefoot Contessa".

I enjoyed flipping through the recipes, and I bookmarked a few. The one recipe that really stood out to me was the Chocolate-Blood Orange Cake. The photograph was so pretty, and this marbled cake reminded me of my own mom's version. One of the signature cakes that my mother often baked was a Marbled Kugel Kuchen, that had a yellow batter with chocolate. I never did get that recipe from her, so I thought I'd try this version

Blood oranges aren't in season, so I used Navel Oranges for this recipe. The recipe lists 2 ounces, each, of bittersweet and unsweetened chocolate. The batter ingredients includes two sticks of butter, and one cup of sour cream. I love adding sour cream to cakes because I can pretty much be guaranteed that the cake will be moist.

Half the batter has orange zest added to it. My own little addition was to add a little bit of Pure Orange oil and a little bit of Buttery Sweet Dough Flavor. These are baking ingredients that I use all the time, and I think they add some extra flavor to my baked goods.

The other half of the cake batter has the melted (and cooled) chocolate whipped into it. (I omitted using mini chocolate chips.) The batter is spooned in, alternately.

The recipe suggests to bake for 50 minutes, but when I inserted a long skewer, the cake was done at 40 minutes.

I love this Heritage Bundt Pan, because it makes a really pretty cake. I find that, if sprayed properly with a non-stick baking/flour spray, that cakes pop right out. The cake is cooled, in the pan, for about 10 minutes.

A simple syrup of orange juice and sugar is very slowly poured over the cake, so that it soaked completely in-- and then is allowed to cool completely.

My husband was more than willing to be my honest taste tester.

I brewed a cup of hot tea, and gingerly touched the slice of cake, before taking my own taste test. It was very soft. Yes!

TASTING NOTES: My husband immediately detected the orange cake flavor. He's one of my toughest critics, because he knows I want his honest opinion. He loved it! The cake is super moist, and I love the balance of the chocolate with the orange. (Personally, I didn't miss not having added the mini chocolate chips.) You can't taste the sour cream, but I'm sure that ingredient really helps with the tender and moist crumb of this cake. I think you can easily substitute lemon juice and zest, which is what my mother often did. Actually, I'd make this cake without the chocolate. The batter is awesome!

I'm so pleased with this recipe that I look forward to trying several others that Kathleen King has created.

Tate's Bake Shop would like to offer a chance for my lovely readers to win a basket of their baked goods. It features a lemon
tea loaf, buttery-rich shortbread squares, an individual coffee cake, a box of
our famous crispy chocolate chip cookies and copy of Baking for Friends,
with over 120 delicious recipes.

And until May 12th, 2013 anyone who visits the Tate's Bake
Shop website can
save 20% on a purchase with discount code: mom13.

To enter, all you have to do is leave a comment. For additional entries:

I'm in St Louis and have not heard of Tates. I can't wait to try it if I win. I'm a big fan of yours though and I want to thank you for your hard work in sharing all your great recipes. Your're always helping me impress my husband !!!

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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